One of my favorite things to order at sushi restaurants is the seaweed salad. So when I saw bags of seaweed on sale at the Korean grocery store I frequent, I eagerly picked some up.
I paired the seaweed with cucumber for a refreshing, flavourful salad that is also a cinch to make. If you don't have a Korean or Japanese grocer near you, you can probably find seaweed mixes like this at your local health food store.
Japanese Seaweed and Cucumber Salad
1 bag salted seaweed, soaked, rinsed and drained to remove excess salt
1 English cucumber, thinly sliced
1/2 tsp toasted sesame oil
1/4 cup rice vinegar
1 tbls sesame seeds
Combine all the ingredients, toss and serve. Geez, that was easy! Keep refrigerated for up to 3 days.
I thought it most appropriate to serve this salad in one of the adorable Japanese kitty bowls I picked up at the Pacific Mall years ago...
This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday.